The first recipe is Nacho Chicken and that is what is on our menu tomorrow night...along with moist southwest cornbread.
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Thick 'N Chunky Salsa
1/4 cup light Sour Cream
1/2 cup crushed tortilla chips
1/2 cup Mexican Style Finely Shredded Four Cheese
PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through.
1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL Taco Dinner
1 prepared pizza crust (12 inch)
1 cup Mexican Style Shredded Cheese
1 cup shredded lettuce
1 large tomato, chopped
PREHEAT oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package; spread evenly onto pizza crust. Sprinkle with cheese.
BAKE 8 to 10 min. or until crust is golden brown and cheese is melted.
TOP with lettuce and tomatoes. Crush Taco Shells; sprinkle over pizza. Drizzle with Salsa. Cut into 12 slices.
Spicy Buffalo Chicken Dip
1 pkg. (8 oz.) lt.Cream Cheese, cubed
1-1/2 cups finely chopped cooked chicken
1/2 cup Blue Cheese Dressing
1/2 cup hot pepper sauce for Buffalo wings
2 stalks celery, finely chopped
MIX all ingredients in medium microwaveable bowl.
MICROWAVE on HIGH 5 min. or until cream cheese is melted and mixture is heated through, stirring after 3 min.
SERVE hot with WHEAT THINS Crackers or celery sticks.
Spicy Cheeseburger Dip
1 lb. (16 oz.) velveeta. cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
4 green onions, sliced
MIX all ingredients except onions in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in onions.
SERVE with RITZ Crackers and assorted cut-up fresh vegetables.
Fruit Salsa from Pampered Chef
chop small the following fruits: 3 apples, 2 qiwi, & 1 pint of strawberries.
add 1 T brown sugar, 2 T apple jelly, orange zest with a little squeeze of orange juice. Mix and serve
with cinnamon chips. Take flour tortillas that have been spritzed with water and sprinkled with
cinnamon and sugar and baked for about 12 minutes.
Peanut Butter Cup Cookies
I pkg refrigerated sugar cookie dough
I bag mini peanut butter cups
Place a small scoop of dough into a greased mini muffin pan, Bake for 6 to 8 minutes (which is not, I repeat NOT, what the cookie package instructs you to do), and then you press in some little candies while the cookies are still hot from the oven.
White Chocolate Blonde Brownies
1 pkg. (6 squares) BAKER'S White Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
1 cup flour
1/2 tsp. Baking Powder
1/2 tsp. salt
1/2 cup chopped macadamia nuts
½ cup white chocolate chips
PREHEAT oven to 350°F. Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
SPREAD into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) (440-45 min. and a 9 x 13 pan if recipe is doubled) Cool in pan. Lift out of pan onto cutting board. Carefully remove brownie from foil. Cut into 16 squares to serve.
Yummy Chocolate Cookies
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1/2 cup flour
1/4 tsp. Baking Powder
optional: 2 cups chopped pecan chips
PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. ***(Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)
DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.